Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1887-08-06
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vsHr vALUABLs sUaM ~ ADviOf.
How to Mitigate the rsrrors Of the Heated
Term -fsansna Dlsnes-Choco'ste
Cuatards. &C.


Cussards. &C
Annie l.. Jack, in Rural New Yorker
The hot days are here, and fruit canning
and preserving crowd us with work. There
is no way out Of II, and It does not brook any |
delay, for the fruit IL ~ lseting as the sum.
mer days, and II not secured the season soon
passes SO we ''can" and 81 am in the midst
Of broiling heat, and hope for reward and
appreciation bye and-bye. SO many things
must he attended to or they are wasted. Even
the ice will melt faster II left uncovered, ana
the kitchen lire has fierce heat that drives
US away from our fsvorte corner to
the shade Of the apple trees But 1t Is the
season of choice dinners and the amateur
cook Is kept busy for Is 1t not the time for
lamb and green peas, for sSlmon and chicken
and gcoseberry TART Yesterday We made
raspberry ice cream. Taxing pint of juice,
and . pint OF cream, with sugar to taste.
Whip the cream and swee,sn the juice, add
them together and whsk for 4 lew minutes
Then put into the freezer and Set till 1t can
be turned into = mould. This serves as a
very pleasant change for dessert, when one
wishes to keep the kitchen cool and not
l make up q heavy fire TO cook the noondsy
| repast During these days the men seem
| always thirsty at their work and are apt to
indulge too much In drinking water. Oat.
| meal and water or butter milk IL allowed to
be the best beverage, and both nourish
| and uphold as well rs refresh. One can Al
| most read character In the different methods
OF drinking even water, for one person uses
i caution and imbibe slowly, while another will
/ eagerly swallow every drop without remov
L ing the mug from h is mouth. Such peoplear
apt to hurt their digestive powers, and show
| the evidence of an appetite that will not be
| restrained. A great deal OF the trouble is
| caused by parents allowing their children,
/ while young, to gulp down food ana drink
| hurriedly-and the habit grows with years,
and Is q certain cause for dyspepsia in after
kl,,t AZ a
| thing to these Young people with the ther-
l mometer at 9sc they are easily excited to
/ anger, and do not believe in results, hut live
for to-day. Happy youth! Even II not wise
| they enjoy their worldly an 4 III o day which
too soon with us all becomes the yesterday.
| BANANA CREAM-Soak q package Cf
/ Cooper's or Cox's gelstine in q half pint cold
water for An hour, and the grated riuds and
| half cup OF sugar, and quart OF boiling
water. Stir over the fire until well dis
solved and strain peel some bananas and
slice them, and sprinkle sugar over, and
when the gslatine has cooled, pour enough
! over to cover the bananas /; let ii harden, add
| more sliced bananas and another layer o
| Jelly letting this harden each time, and so on
| unul you have the dish full. You may use
any kind of fruit instead OF the bananas, and
flavor with fruit instead OF lemon or Oh angt
| juice.
BANANA PIE,-Heat q quart OF milk &c
| boiling: remove from the hre and pour II
very slowly over six we'll whipped eggs
beating the white sweeten taste with sugxI
and stir in one cup OF banana pulp (banans,
! rubbed through y sleve). Bake in open
shells, and cover with a meripeue.
CHOCOLATE CUsTARDs.-These are no,
cheap, unless eggs are q drug in the mar rket
| but they are delicious. Crate two ounces o
/ chocolate and pour over two tablespoonful
| OF boiling water let 1t stand in q warm place
! until thoroughly dissolved. Put quart OF
/ rich milk over the Ere, and when it reaches
i hnilinD n0int add chocolate. nj
sugar and a pinch OF salt Stir for t~o OF
three minutes and pour very slowly over the
| yelks of eight we'll beaten eggs return tc
| the fire and whip to froth " hile II thick ems.
| Pour into small cups to cool 1t is very rich,
and this quantity will fill dozsn custard
| cups.
CoIp BOILED BEEF-Cold bCiled beef Il
| very good with horsersdish or Chui sauce
provided the beef is sliced thin, but prepares
l au grdttn ii will be an agreeable change
!. | Cut Q pound OF beef in slices and lay in
| baking dish, covering with the tollOwip
. | mixtures: Put a tablespoonful OF butter in
; frying pan and fry it in one tablespoonful {
| minced onion, q teaspOOniul OF parsley an
several mushrooms sliced or minced. Seaso
r with salt, pepper, grated nutmeg and q triii
r | of grated lemon peel stir in half q cupful G
Z hue bread crumbs and cupful OF good grav
| or broth. Pour this over the beef and TAX
| tor 10 minutes.
SUMNER SALAD-Slice one cucumber an,
| six small tomatoes into the thinpest OF slices
II
| for an hour before dinner. You will pare
| OF course, but leave the SIX in on the tomatoes
| Cover with dressing made OF one table
( | spoonful OF vinegar and two Of salad oil, viii
I q little salt and pepper.
/ TOMATO OMELET.-Beat four eggs, wit
. | two tsolespoonfuls Of milk or cream and
little salt and pepper, just enough to brea
the yelks thoroughly. Put tablespoonful c
butter in the frying pan, and when hot, pou
| in The eggs with circular motion of the " ri.
q | 40 a. To send the mixture evenly over the par
, | Stir lightly with q broad.bad knife unit
, the eggs begin to " set" or thicken, and the
, | spread over the surface three table pOonfu
| OF tomatoes that have been peeled, cut il
. | small dice and drained. Season lightly, fol
the omelet, and dish. A most appetizin
| break last with boiled or fried ham, and h'
a | mullins Another way Ii 10 put some ste we
and thickened tomatoes on the Omelet jul
before folding, and still third Is to pour
strained and thickened tomato sauce aroun
plain omelet Immediately after 1t is dishe.